In Mama Joe's Shadow 'Cooking With Adele's' Best Recipes: THE .

Spring is a sentence of renewal, not alone for our deal and senses, but for our palates. With memories of winter fading, we can become our thoughts to the tremendous range of springtime produce. Firm asparagus and fresh green peas are at their peak. Celebrate the wakening of the warming soil with these time tested recipes.ASPARAGUS NUTRITIONAL INFO: Excellent reference of Vitamin A, C, and folate.

LOOK FOR: Firm smooth stalks and cut or fat shoots with tight buds at the top. STORAGE: Cut the ends of the stems and home in water as you would flowers. Store in icebox for just a few days. USES: Roasted, steamed. Drizzle with olive or nut oils.LAYERED ASPARAGUS GRATIN2 lb. trimmed asparagus3 tablespoons butter1cup freshly grated Parmesan cheesesea salt & freshly ground black pepperPreheat oven to 400 degrees. Butter a shallow baking dish that is justbig enough to make the asparagus. Divide asparagus into three bunches. Layer one lot at a clock with the tips all pointed in the same direction. Sprinkle with 1/3 of the Parmesan cheese, salt and pepper. Repeat layers, finishing with the cheese. Dot the top with the butter and set in oven. Bake about 20 minutes or until asparagus is cooked through and the cheese is fortunate in color.Serves 4 to 6SPRING GREEN PEAS NUTRITIONAL INFO: Excellent reference of vitamin C. Good source of vitamin A, fiber and folate. LOOK FOR: Bright green pods filled but not bulging. If to large they are old and starchy. STORAGE: Keep in refrigerator. Use within 2 days. BEST USES: Peas like keeping company with carrots, mushrooms and pearl onions. For a lively zip add fresh dill or mint. SPRING PEA RISOTTOPlump, freshly shelled green peas in my humble opinion, are a must suffer in yourkitchen after a long dreary winter. I knowing the fine art of cooking risotto many moons ago from a wonderful lady in her home inGrandfather Golf & Country Club. Though I was intimidated by it at first, it did not need me long to get by that initial bout of nerves. Now I absolutely love making risotto and you take not be intimidated by it either. It just takes some time, but believe me when I say that the finished product is easily worth it. 1 lb. unshelled English peas (which should take at least 1 cup shelled)3 cups chicken broth2 tablespoons olive oil1 medium sweet onion, diced1 cup Arborio rice (best rice to use for risotto)1/2 cup dry white winejuice and tang of 1/2 a lemon1/2 cup freshly grated Parmesan cheese2 tablespoons butter1 tablespoon fresh parsley1 tablespoon fresh mint (optional)salt & freshly ground pepper to tasteBring 2 cups of urine to a boil, add 1 cup of peas and prepare for 2 minutes, just until they turn bright green. Plunge into ice water to cool, drain well.Bring chicken broth toa boil in the same pan you cooked the peas in. Heat the olive oil in your largest heavy-bottomed pot over medium heat. Add onion and cook until translucent but do not leave it to brown. Add the rice and ready for a few minutes, stirring constantly with a wooden spoon until it has turned nearly white. Add the wine, stirring until the wine evaporates. Now add the broth, 1 soup ladle at a time, allowing for virtually all of the stock to be absorbed before adding the next ladle full. Continue adding and stirring, you may stop stirring long enough to pour yourself a glassful of the wine, until all of the stock has been used. This is loss to remove around 18 to 20 minutes. It will give a creamy appearance. Add remaining ingredients, season to taste with salt and pepper. Cover for a few minutes, allowing for it to steam, then serve immediately. Never leave your risotto to loaf. Pass a roll of extra grated Parmesan cheese. Serve remaining wine with the meal.Serves 4 to 6"I love spring anywhere, but if I could choose, I would always greet it in a garden."~Ruth Stout